I remember in my earlier (and more ambitious days) of marriage, I would practice recipes all month long and then take the best and invite friends over for a monthly formal dinner party along with breaking out the the fine china! I still do that just not as often, as now I do more themed events!
I was having a dinner party for friends and wanted to make something special and won ton wrappers make for such a beautiful presentation. So simple to make, yet so incredible elegant! Spray a mini muffin pan with Pam and put in the won ton wrapper and bake for 7 minutes. Just add smoke salmon, cream fraiche and diced cucumber for an elegant and tasty appetizer.
MY TIP: You can substitute sour cream with a splash of juice from a lemon and salt and pepper for the cream fraiche.
Shrimp Diablo is a recipe that puts out some heat. The crushed red pepper causes the fire in this saucy shrimp dish. I used a scant teaspoon of red pepper and that generated enough heat for me!
This is one of my favorite pasta/seafood dishes. It has such a great spicy-sweet flavor. Plus I love anything with seafood in it!
INGREDIENTS: 1 tablespoon olive oil 1 tablespoon butter 1/2 cup diced onion 2 tablespoons minced garlic 1/3 cup white wine (I used Mosel which gave it a sweeter taste) 1 28oz can diced tomatoes 1 teaspoon red pepper flakes 1 teaspoon brown sugar 1/4 cup chopped fresh parsley (for garnish) 1 lemon, cut into wedges (for garnish) 8 small mussels or clams, unshucked 12 medium or large raw shrimp 1 pound fettuccini
Cook pasta according to the directions on the package. Make sure you reserve 1/4 cup of the pasta water to add along with the pasta to the sauce before serving.
Preheat oven to 400 degree. Rinse the shrimp, pat dry and light coat with oil and salt and pepper. Roast for 5 minutes in oven.
Add the olive oil and butter to a pan (with lid) over medium heat. Once the butter has melted, add the diced onions and saute for 3 to 4 minutes. Next, add the minced garlic and saute for another 1 minutes, making sure garlic does not burn. Add the wine and allow to simmer for about a minute. Add the tomatoes, red pepper flakes and brown sugar then simmer for another 8-10 minutes.
While the sauce is simmering, prepare and devein the shrimp, then place the shrimp in a baking dish tossed in olive oil, salt and pepper and roast in the oven for 5 minutes.
Right before serving add the mussels or clams to the sauce and cover the pan with a lid, allow to steam for 3-4 minutes. The mussels or clams should have opened, if any do not open discard them. Toss in the shrimp and some pasta with about 1/4 cup of pasta water, then sprinkle with parsley and serve with a lemon wedge.
MY TIP: Make sure you roast the shrimp as it brings out a smokey flavor which adds another dimension to this dish.
Located in downtown Milwaukee and completed in 1897, the Pabst Mansion was built for former sea captain and beer baron Frederick Pabst. It is considered the finest Flemish Renaissance Revival Mansion in America. The mansion has 37 room, 12 baths and 14 fireplaces. It was one of the finest homes built on what was once called Grand Avenue. In the early 1900's there were over 63 mansion gracing the Avenue, today only 2 exist.
Unfortunately you are not allowed to take pictures of the inside, especially of the wooden, carved staircase that has such detail and character.
The mansion is still being restored so not all of it is open to the public, but that should not stop you from visiting this beautiful, historic home museum.
Notre Dame football season always starts out the same... with anticipation and expectations that this will be "the year" (funny--that's how it's starts with the Cubs too!) But with new coach Brian Kelly, you just can't help but get excited! Go Irish!!
So on the menu for the game is this appetizer recipe for pizza puffs!
Pizza Puffs
3/4 cup flour 3/4 teaspoon baking powder 3/4 cup milk 1 egg, lightly beaten 1/4 teaspoon Kosher salt 1 teaspoon Italian seasoning 4 ounces mozzarella cheese, shredded 4 ounces pepperoni, cut into tiny triangles 1/2 - 1 cup of your favorite pizza or marinara sauce or ranch dressing (optional)
Preparation:
Preheat oven to 375 degrees F. Grease a 24-cup mini muffin pan. In a large owl, whisk together the flour and baking powder; whisk in the milk, egg, salt and Italian seasoning. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
MY TIP: These can be served either warm or at room temperature.
